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Moist Banana Cupcakes Recipe

I got this recipe my mother-in-law more than 40 years ago. They taste as good today as they did back then!—Arloia Lutz, Sebewaing, Michigan

TOTAL TIME: Prep: 15 min. Bake: 20 min. + coolingYIELD:12 servings

Ingredients

1/3 cup shortening

2/3 cup sugar

1 egg

1 teaspoon vanilla extract

3/4 cup mashed ripe bananas (about 2 small bananas)

1-1/3 cups cake flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 tablespoon confectioners' sugar

Directions

1.In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, vanilla and bananas. Combine the flour, baking powder, salt, baking soda, cinnamon, cloves and nutmeg; add to the creamed mixture just until combined.

2. Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Yield: 1 dozen.